Ingredients

2 zucchini, whole (peeled into long thin lengths with a vegetable peeler)

4 slices (120 grams) rye bread (rye sourdough)

Nutritional

Serving Size: 1 (158.9 g)

Calories 200.5

Total Fat - 9 g

Saturated Fat - 2.4 g

Cholesterol - 214 mg

Sodium - 306.9 mg

Total Carbohydrate - 19.1 g

Dietary Fiber - 1.6 g

Sugars - 4.5 g

Protein - 10.6 g

Calcium - 122 mg

Iron - 2.3 mg

Vitamin C - 12.9 mg

Thiamin - 0.2 mg

Step 1

Place egg whites, eggs, tarragon, chives and lemon thyme in a bowl and whisk until combined and season to taste.

Step 2

Heat a non-stick frying pan over medium-high heat and spray lightly with oil, making sure to spray the sides of the pan too.

Step 3

Cooking in batches, pour one quarter of the egg and herb micture into the pan and tilt, swirling the mixture to cover the base evenly and cook, untouched, for 3 to 4 minutes or until set around the edges and underneat, but still moist on top.

Step 4

Top with 1/4 of the zucchini and using a large soft spatula, carefully fold half of the omelette over to slightly cover the zucchini and cook, untouched for 1 minutes and then slide out of the pan onto a serving place, covering loosely with foil to keep warm.

Step 5

Repeat with the remaining egg and herb mixture and zucchini to produce four omelettes.